Shortbread has always been a favourite cookie in my household. On holidays we used to make a platter of different types of the sweet treat. Below I’ve included some cookie recipes that were always hits on our holiday platter.
Mae’s shortbread is a recipe that my mom received from a close friend when I was a kid. My mom took the recipe and made it into a special treat for holidays. I remember coming home from school to the smell of this buttery treat close to Christmas. She’d meticulously cut out shapes of birds, bells and trees. These days I just roll the dough in a log and cut into disks for when I need a quick treat for friends and family.
1 cup butter
1/2 cup icing sugar
2 cups sifted all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
Mix dry ingredients in a bowl. Cream butter and icing sugar and then mix into dry ingredients just until mixed. Do not over mix dough as it will make the cookies tough.
Use a piece of parchment paper to roll a cookie log. Chill in refrigerator for at least 2 hours.
Remove from fridge and cut in slices.
Bake on an un-greased cookie sheet at 325 degrees Fahrenheit until bottoms are golden brown.
Mix butter, sugars and vanilla in a bowl until fluffy. Add flour and cocoa powder. Roll into a log and refrigerate until butter hardens. Cut slices from log and bake in 325 degree oven for 20 to 30 minutes.
Christmas is the one time of year that my family always baked several kinds of cookies for guests over the holiday season. Times have changed and we no longer need the selection of sweets we used to but I find myself still baking some of my holiday favorites.
This is probably my most favorite cookie. The tangy cranberries, aromatic almonds and white chocolate create a sumptuous cookie.
I’ve tried replacing the white chocolate in this recipe with milk chocolate but the recipe is not the same. If you absolutely hate white chocolate replace it with dark chocolate. The bitter chocolate pares well with the cranberries.